Mexican Artichoke Dip
Print Mexican Artichoke Dip Type: Appetizer, Snack Ingredients 1 (13.75 oz.) can artichoke hearts, drained & chopped 1 cup grated Parmesan cheese ¾ cup light mayonnaise 1 (4 oz.) can chopped green chilies Instructions In a medium bowl, combine all ingredients; stir well. Spoon mixture into a lightly greased 1-quart baking dish. Bake, uncovered, at 350 degrees for 20 minutes or until lightly browned. Serve warm with tortilla chips or Melba Toast...
Read MoreChicken with Artichokes
Print Chicken with Artichokes Author: Jan Tilley Type: Entree Ingredients 6 chicken breasts, skinless, boneless 1 teaspoon paprika ½ teaspoon salt ½ teaspoon pepper 2 tablespoons butter, divided 1 (14 oz) can artichoke hearts, drained and halved 2 green onions, chopped ⅔ cup water ¼ cup sherry 1 tablespoon cornstarch 1 teaspoon chicken bouillon granules Instructions Sprinkle chicken with paprika, salt, and pepper. Melt 1...
Read MoreItalian House Salad
Print Italian House Salad Author: Jan Tilley Type: Salad Ingredients Dressing: ¼ cup shredded Parmesan cheese ½ cup canola oil ¼ cup red wine vinegar 1 teaspoon Italian seasoning 1 teaspoon dried parsley ¼ teaspoon garlic powder ¼ teaspoon pepper ⅛ teaspoon salt Salad: 1 large head Red Leaf lettuce, torn 1 (14 oz) can artichoke heart quarters, drained 1 (6 oz) can pitted ripe olives, drained 4 plum tomatoes, coarsely...
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